The Amazing
Purple Corn
Purple corn
is a close relative of our yellow corn and is grown in the Andean regions of
Peru.
This
ancient healing food has been cultivated already centuries ago by the Incas and
is still very popular among modern Peruvians.
Among its
many health benefits is its high content of anti-oxidants. It is also anti-
inflammatory, helpful against diabetes and has a great weight loss potential.
Its deep,
rich color has been used traditionally to color food.
In modern
Peruvian cuisine it’s used for many purposes. Recently I tried Cheesecake with a
Chicha topping, a real culinary Highlight.
A
refreshing, customary drink called Chicha Morada is made by boiling the purple
corn.
This
vitalizing, cool drink is all natural, very refreshing and cause of its
gorgeous color a real treat for the eyes.
To prepare
Chicha Morada you need:
2l water
½ kg purple
corn
½ Pineapple
3 limes
The peel of
½ kg apples
3 cloves
1 cinamon
stick
½ cup of
sugar
Preparation:
Bring the water to boil with all the above mentioned
ingredients except for the sugar and the lime juice.
Then lower
the temperature to moderate heat and let simmer for about 45 minutes.
Let cool
down and drain.
Serve ice
cold. You can keep the Chicha Morada in
the fridge for 2-3 days.
*Note: add
the sugar and lime juice just before serving to prevent fermentation!
Serves 8-10
Enjoy!
